Then it all turns to shit

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Monthly Archives: June 2012

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This morning during our wait in the Starbucks drive-thru line, my 3 year old and I had this conversation:

Mason: Mommy, it’s poopy! Look up dere.
Me: What poopy? Where?
Mason: Up dere! (He points to a smear of mud high on the wall of the Starbucks building beside us where we are waiting in line.)
Me: Honey, I don’t think that is poopy. Just because something is black and yucky doesn’t mean it is poopy.
Mason: It is Mommy! It is! I think it is!
Me: I don’t think so. It’s just dirt. How would poopy get up high on that building?
Mason: It walked up dere and splattered itself all over!
Me: Oh…gross!
Mason: (Starts laughing) Poopy does that sometimes.

So those who know me personally….you know I closed my FB page a while back. However, as a blogger, just can’t entirely get away from it. So I’ve opened a FB page for my blog only (not any personal posts) so people can share my blog posts on FB. It appears to be an easier alternative for others to follow me and share me if I have a page set up for the blog. Thanks for all the comments and encouragement! Since you have been so supportive of me, the least I can do it make things easier for you!

Share me:

One of the favorite deserts in our house is homemade lavender ice cream. I’m a fan of “flower” flavors like rose and lavender. A few years ago I searched for a Lavender ice cream recipe after seeing some in the store and after trial and error, landed on this one:

Put the honey, egg yolks, cornstarch, sugar and lavender into a bowl and whisk together. Meanwhile, heat the milk and heavy cream in a pot until just boiling. The lavender can be found at most grocery stores or specialty stores with the spices. The brand I currently have is Penzys and unfortunately it doesn’t have measurements for individual “sprigs” so I have always used the below measurement of a small portion in my palm for each sprig.

When the milk is heated, slowly add it into the egg mixture so it does not cook the eggs.

Once the mixture has been incorporated, return it to the pot and bring back to a low boil. Stir constantly and simmer it on medium heat for 3-4 minutes until it starts to thicken. The mixture should lightly coat the back of a spoon when it is ready. Remove it from the heat and strain it into a bowl to remove the lavender flowers. (They are edible and can be left in there, but some people do not like the texture of chewing them.)

Put the bowl in the refrigerator until it is cooled. Then put the mixture into your ice cream maker and follow the directions. Then….deliciousness!

Lavender Custard
6 Sprigs of Lavender
6 Tablespoons of Honey
1 Tablespoon of Sugar
4 Egg Yolks
1 Teaspoon of Cornstarch
1 1/4 Cups Milk
1 1/4 Cups Heavy Whipping Cream
Put the lavender, honey, egg yolks, sugar, and cornstarch into a bowl and whisk together. Meanwhile, bring the milk and cream in a pot to a boil. Slowly poor the milk into the egg mixture while whisking. Then return the mixture to the pot and bring back to a low boil. Reduce heat to medium and cook while whisking until the mixture thickens (about 3-4 minutes). The mixture should lightly coat the back of a spoon when it is ready. Strain the mixture into a bowl to remove the lavender flowers. Put the bowl into the refrigerator until cooled. Then use an ice cream maker by following the directions to make the custard.

Ever had a Cranberry Almond “Kind” Bar? I love them and they are pretty amazing. I decided to attempt my own homemade version.

Start by mixing all the ingredients (except the corn starch) in a pot.

Bring the mixture to a boil. Watch the bottom of the pot where the liquid collects to tell if it is boiling. Add the cornstarch, then reduce heat and simmer for 5 minutes. Empty the contents into a glass backing dish or a metal backing dish covered with foil. Wait 1 hour till completely cooled. Cut and enjoy!